Veal Involtini

Very lightly pound veal slices between sheets of plastic wrap, with a flat ended meat mallet to flatten them further and tenderize them.take care to not tear the slices.The veal needs no salt because of the prosciutto. Lay a slice of prosciutto on a slice of veal.Place a sage leaf in the center. Roll veal up tightly, starting on a long side so the rolls aren't too thick. A toothpick may be used to keep the rolls closed if needed. Heat alarge heavy skillet over medium high heat. When hot, add the butter and veal rolls. Cover and cook about 5 minutes.Uncover and cook the rolls, turning often until brown all over. Remove to a heated platter, Season rolls with a few grinds of black pepper. Garnish and serve!